Japanese Light Cheesecake

The Airy, Creamy Dessert That Melts in Your Mouth Like a Dream

341 3 minutes read

Few desserts are as elegant yet cozy as Japanese Light Cheesecake. Soft as a pillow and with a subtle sweetness that dances on your tongue, this cake is a favorite in Japanese bakeries for a reason. It combines the richness of cream cheese with the lightness of a sponge cake, and once you taste it, there’s no going back.

Line the bottom and sides of your 8-inch round cake pan with parchment paper. Make sure the paper comes up at least 2 inches higher than the rim — the cake rises. Get a deep roasting pan or baking dish that your cake pan can sit in. Boil a kettle of water (you’ll add this later).

Place a rack in the center of your oven and preheat to 320°F (160°C). In a heatproof bowl set over a pot of simmering water (double boiler method), add: 250g cream cheese, 50g butter and 100 ml milk, then stir slowly until everything is melted and smooth, no lumps.

Remove from heat. Let it cool for a few minutes so it doesn’t cook the egg yolks, then add: 6 egg yolks, one at a time, whisking after each. 1 tsp vanilla extract (optional) and a pinch of salt. Sift together: 60g cake flour and 20g cornstarch, then sift the dry ingredients into the wet mixture.

Whisk gently but thoroughly until the batter is smooth and lump-free. In a clean, grease-free bowl, add: 6 egg whites and 1 tsp lemon juice (or 1/2 tsp cream of tartar), then using a mixer, beat on medium speed until frothy. Gradually add 120g sugar, about 1 tbsp at a time.

Beat until soft peaks form — the whites should be glossy and hold their shape, but the tips should curl over when lifted. Take 1/3 of the meringue and whisk it gently but quickly into the cream cheese base to lighten the texture. Add the next 1/3 and use a rubber spatula to fold — scoop from bottom and fold over the top in gentle strokes.

Add the final 1/3 and fold just until combined. The batter should be light and uniform with no streaks of white. Pour the batter into the lined cake pan. Tap the pan on the counter 2–3 times to remove large air bubbles. Place the cake pan inside the larger roasting pan.

Pour hot water (from the kettle) into the roasting pan until it comes halfway up the cake pan’s sides. Bake at 320°F (160°C) for 60 minutes, then reduce the temperature to 280°F (140°C) and bake for another 10–15 minutes. To test doneness: The top should be light golden and the cake should jiggle slightly but not be wet in the center. Turn off the oven.

Leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove the cake from the oven and water bath. Let it cool in the pan for 1 hour, then transfer to the fridge (still in the pan) for at least 2 hours or overnight. Once fully chilled, carefully remove the parchment paper, slice, and serve.

Serving Suggestions:

Dust with powdered sugar
Top with fresh berries or citrus zest
Serve with a drizzle of honey, fruit coulis, or matcha glaze
Pair with hot matcha or light roast coffee

Special Occasion Ideas:

Decorate with edible flowers for spring.
Pipe whipped cream rosettes on top for parties.
Gift a whole cheesecake in a clear box with ribbon.

There you go — the ultimate, detailed recipe for Japanese Light Cheesecake. Soft, airy, and subtly sweet, it’s a dessert that feels like eating a cloud. Whether it’s your first time or your fiftieth, each bake gets you closer to mastering this iconic treat.